Marmite dieppoise

Method

1. 1 Steam the mussels in white wine for 5 minutes until they open, reserving the strained liquid.
2. 2 Sauté the leeks, onions, and shredded carrots with butter for 8 minutes until softened.
3. 3 Sprinkle curry powder over the mussels and stir for 1 minute, then add the mussel broth and bring to a boil.
4. 4 Add the fish fillets and cook for 6 minutes, then add the shrimp and scallops and cook for 3 minutes.
5. 5 Pour in the fresh cream, heat for 2 minutes but do not let it boil, add the mussels and serve.

With an appliance

• Microwave 55 min

  Replace step 1: place mussels and white wine in a covered bowl, microwave at 800 W for 3 minutes, then strain the steaming liquid; steps 4–5 continue cooking on the stovetop to prevent the fish, shrimp, and cream from overheating.